Saucy Ranch Baked Chicken and Vegetables

Ingredients:

1 (10 3/4 oz.) can reduced-fat cream of chicken soup

1 cup fat-free milk

1 (1 oz.) packet ranch dressing mix

1 tsp salt-free lemon pepper seasoning

2 tbsp reduced-fat parmesan cheese, grated

1/2 cup smoked gruyere cheese, shredded

8 small red potatoes, quartered

1 cup baby carrots

1 cup whole green beans, trimmed

4 boneless, skinless chicken breasts

Directions:

Preheat oven to 375°.  In a mixing bowl combine the soup, milk, ranch dressing mix, lemon pepper, parmesan, and gruyere cheese; stir until smooth and well combined then set aside.  Meanwhile place potatoes, baby carrots, and green beans in a large (2 qt.) baking dish; place chicken breasts on top of vegetables.  Pour sauce evenly over top of the chicken, then allow to bake 40 – 60 minutes or until chicken is cooked (no longer pink), potatoes are soft, and vegetables are crisp tender.  Serves 4. 

9 Weight Watchers points per serving!